Clarified butter for baking and roasting, can 400 grRead more...
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Clearing butter is a breeze, but still ... luckily, clarified butter is just for sale. According to insiders, this is the best there is, a purely Dutch export product. Almost unknown in the Netherlands, but a sought-after product in the Middle East.
Working with clarified butter has the advantage that the butter burns less quickly. That this is because the proteins are extracted from the butter (clarification).
A variant is brown butter our friend Alfons Schubeck is a big fan of that, he calls it 'Unser Bayrischer Olivenöl'. You make this by boiling the butter in a pan. But where with clarification the proteins are immediately scooped off (the foam), we now wait until they settle and turn slightly brown (amber). Now pour the contents of a pan through a colander covered with a cloth and the brown butter is ready for use. It stays good for at least a month without getting rancid and it can be kept for a year in the cooling itself. This also explains why ghee is so popular, especially in very hot countries.
The brown butter can be used to give dishes an extra refined aroma, see also this movie with Schubeck in the lead (some knowledge of German recommended).
Milk fat 99.8%, Aroma
Nutritional value per 100 grams
energy 3700Kj / 900Kcal
fat 100 gr
- of which saturated 70 gr
carbohydrates <0.5 g
- of which sugar <0.5 gr
protein <0.5 g
salt <0.5 g